Irresistibly Decadent Chocolate Tiramisu Cupcakes (Printable Version)
Rich chocolate cupcakes soaked in espresso and crowned with creamy mascarpone frosting for an elegant Italian-inspired dessert experience.
# What You Need:
→ Chocolate Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 2 tsp vanilla extract
10 - 1/2 cup whole milk
11 - 1/4 cup strong brewed coffee, cooled
→ Coffee Syrup
12 - 1/2 cup strong brewed espresso or coffee
13 - 2 tbsp granulated sugar
14 - 1 tbsp coffee liqueur (optional)
→ Mascarpone Frosting
15 - 1 cup heavy whipping cream, cold
16 - 8 oz mascarpone cheese, cold
17 - 1/2 cup powdered sugar, sifted
18 - 1 tsp vanilla extract
→ Assembly
19 - Unsweetened cocoa powder for dusting
20 - Dark chocolate shavings (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla extract.
04 - Mix in half of the dry ingredients. Add milk and coffee, then stir in remaining dry ingredients until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
06 - Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
07 - Dissolve sugar in hot espresso. Stir in coffee liqueur if using. Set aside to cool.
08 - Whip cold heavy cream to soft peaks. In a separate bowl, beat mascarpone with powdered sugar and vanilla until smooth. Gently fold whipped cream until fully combined and fluffy. Chill until ready to use.
09 - Poke several holes in the top of each cooled cupcake using a skewer or fork. Brush or spoon coffee syrup generously over each cupcake to soak the tops.
10 - Pipe or spread mascarpone frosting onto each cupcake. Dust with cocoa powder and garnish with chocolate shavings if desired.
# Expert Tips:
01 -
- The mascarpone frosting is lighter and silkier than traditional buttercream, melting on your tongue like a cloud
- These cupcakes age beautifully, developing deeper flavor on day two as the coffee continues to work through the crumb
02 -
- Room temperature ingredients mix more evenly, so pull out the eggs and butter about 30 minutes before you start
- The cupcakes need to be completely cool before adding the syrup, otherwise the liquid will not absorb properly
03 -
- If the cupcakes dome too much while baking, press down gently with the bottom of a clean glass while they are still warm to create a flat surface for frosting
- Warm your knife under hot water and wipe it clean between slices for perfect portions